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Job ID: 1908 - Unclassified - FT
This position directs and executes food preparation and display in a large campus dining facility with multiple menus and stations and including exhibition-style cooking. The individual provides leadership in all culinary skills, including proper food preparation, quality control, safety and sanitation, and customer service. This person performs a variety of tasks including ordering, evaluating, and preparing food, menu planning, record keeping, inventory control, and staff training and development.
Trains and supervises staff in all culinary skills, including the receiving and handling of food, traditional and display cooking, and presentation and service.
Observes strict safety and sanitation rules and trains staff to ensure that departmental, university, HACCP and other sanitation standards and safety regulations are followed.
Maintains records of food usage, inventories, food temperatures, work performed, etc. Record keeping may require the use of one or more computerized systems.
Assists with menu planning and recipe development within the food service unit to ensure the optimal use of ingredients on hand and to satisfy customer demand. Menu planning and recipe development must meet requirements and objectives as specified by the Culinary Services staff.
Provides support to all cooking and food preparation staff in excellent customer service techniques, including the preparation and delivery of food to the customer in a friendly, service-oriented manner. Directs staff in the proper proportioning and/or packaging of foods for customer service.
Ensures that all foods are maintained and served at the proper temperatures. Adheres to safe and sanitary methods of storing, chilling and heating foods and monitors temperatures throughout the process to guarantee food safety.
Prepares high quality, visually appealing foods for customers in an exhibition setting and from large quantity scratch recipes. Employs artistry and theatrics in exhibition-style display cooking.
Supervises and provides support to a cooking staff that consists of a Food Production Leader, Master Cooks, and Cooks. Provides training and direction to Food Service Assistants. Assigns specific duties to the staff and ensures that tasks are completed in a timely and satisfactory manner.
Verifies that all hot and cold foods, baked goods, and beverages meet the highest quality standards in terms of taste, temperature, and eye appeal prior to customer service.
Assists in the ordering and evaluation of all foods and related supplies. Assist in maintaining appropriate inventory levels. Strives to reduce waste and to optimize the profitability of the food service unit.
Communicates effectively and enthusiastically with dining hall staff, fellow members of the management team, and the general public. Sets a positive, customer-oriented tone within the food service operation.
Works closely with students and guests, actively seeking opinions about food and service.
Develops cooking staff in order to increase their effectiveness. Evaluates performance of the Food Production Leader, Senior Cooks, Cooks and assistant cooks.
Enforces university and departmental policies.
Completion of culinary training from accredited culinary program which includes a diversified curriculum encompassing all types of food preparation, or equivalent training and experience. Proven knowledge and proficiency in exhibition-style cooking techniques is desired, as is prior experience supervising staff, ordering food, and performing other management functions. An affiliation with the American Culinary Federation within 6 months of hire date and ServSafe Certification within 3 months of hire date will be a requirement of employment.
Campus food service facilities are typically in operation from early morning until midnight. This position will have a varied work schedule, including weekends and evenings.
Two to five years experience preparing meals and refreshments for large groups (over 500) is preferred. Familiarity with standard office software such as MS Office. Proficiency in menu and recipe software such as Food Service Suite.
Miami University, an equal opportunity/affirmative action employer with smoke- and tobacco-free campuses, is committed to a multicultural environment and strongly encourages applications from minorities, females, veterans and individuals with disabilities.
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